Early in day: Combine mayonnaise, salsa, catsup and chili powder. Chill. When ready to serve: Place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avacados. Spread dressing on top; serve. 4 to 6 servings Preparation Time: 25 minutes. Source: "Tampa Treasures" from the Junior League of Tampa, received from Sue Woodward in the Delphi February 1995 cookbook swap. Henry Winkler contributed this recipe when he was in Tampa directing the movie, "Cop and a Half." Treasure Tip: For an impressive presentation, serve this salad in flour tortilla shells. Brush both sides of 12- or 16-inch flour tortillas with melted butter. Press them into small ovenproof bowls; toast 5 to 8 minutes in a 375~ oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 516 (68%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 459.7mg||141 %|
|Sodium 1940.1mg||67 %|
|Potassium 424mg||11 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 52.3g|
|Protein 15.1g||22 %|
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Calories per serving: 763
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